26 February 2009

Once again it is time for the Barefoot Bloggers to join forces and make some delicious recipes from Ina Garten and her league of cookbooks. She is one of my favourites. It is always a "win win situation" because her recipes are always consistent. I haven't come across a recipe yet that hasn't turned out and been a crowd pleaser. This week BMK of Reservations Not Required had chosen Meringues Chantilly. Now don't adjust your monitor or think that I don't know a biscuit from a meringue, I just haven't had the time to cook up this sweet temptation. It is not even the fact that it is a dessert because this would be light on the waistline with all those egg whites. You will find the recipe here to make these delicious treats. Don't they look so tempting!!!!!!!!

Instead I offer you a different recipe from Ina for Buttermilk Cheese Biscuits. I took the advise of many readers and cut back on the salt dramatically and the resulting biscuits were light and fluffy with my favourite addition of cheese!!!!! Not as beautiful as the Chantilly Meringues, but they are superior in their own category.

The Barefoot Bloggers have made 71,650 Friday dinners for Jeffrey to date!!!!!!

Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through.

Serve hot or warm.You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

27 comments:

Your biscuits look amazing! I have Back to Basics, too, and must look this recipe up ASAP. I made the brownie pudding in the dessert section and it was to die for, but I haven't made too many recipes from the book yet.

Yes girl, really tempting! Or tantalizing (a new word I just learned ;D)I should be starting my bikini operation soon or I will have to go to the beach with my coat on ;D. Just one more sweet treat and I'm done!

Val I am such a push over for biscuits and when they have buttermilk and cheese . . . well, I'm in love. Yours look so high and light. Yes, the Meringues Chantilly look tempting but between the biscuits and the meringues I' go for the biscuits everytime.

Well, chantilly meringues are lovely, but I'd rather have one of your buttermilk cheddar biscuits! I love the bits of cheddar that are visible on the biscuits, and I agree about the salt. These look terrific! YUM!

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.